Raspberry and Brown Sugar Coffee Cake
Indulge in the irresistible charm of this Raspberry and Brown Sugar Coffee Cake—a moist, buttery delight topped with a cinnamon-kissed brown sugar crumble. Bursting with juicy fresh raspberries, this coffee cake strikes the perfect balance between sweet and tangy flavors. The tender cake base, enriched with vanilla and creamy whole milk, comes together effortlessly, while the crumbly topping adds a delightful crunch to every slice. Perfect as a breakfast treat, brunch centerpiece, or afternoon snack paired with your favorite coffee or tea, this easy-to-make recipe is a celebration of comforting flavors and textures. With just 20 minutes of prep time, it’s an ideal baked good for impressing your guests or indulging in a homemade pick-me-up.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Whole milk
- 1.5 cups Fresh raspberries
- 0.5 cup Brown sugar, for topping
- 0.25 cup All-purpose flour, for topping
- 0.25 cup Unsalted butter, melted (for topping)
- 1 teaspoon Ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Pour the batter into the prepared pan and spread it evenly.
In a small bowl, prepare the crumble topping by combining the brown sugar, all-purpose flour, melted butter, and cinnamon. Use your fingers or a fork to mix until it forms a crumbly texture.
Sprinkle the crumble mixture evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve. Enjoy your Raspberry and Brown Sugar Coffee Cake with a fresh cup of coffee or tea!
Nutrition Facts
Calories |
3867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 566.5 g | 206% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 335.5 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 531 mg | 41% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
